Description
Moist chocolate cupcakes filled with a bright red raspberry “blood,” topped with fluffy vanilla frosting and candy fangs for a spooky Halloween treat.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
2 large eggs
1/2 cup milk
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 cup hot coffee or hot water
1/2 cup raspberry jam or preserves
1 tsp lemon juice (optional, for jam brightness)
1 cup unsalted butter, softened
3 cups powdered sugar
1–3 tbsp milk or cream
1 tsp vanilla extract (for frosting)
Pinch of salt (for frosting)
Red gel food coloring (for blood effect)
Candy vampire fangs or white chocolate fangs
Black sprinkles or edible glitter (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
2. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a bowl.
3. Whisk eggs, milk, oil, and vanilla in another bowl; add to dry and mix just combined.
4. Stir in hot coffee or water until smooth; batter will be thin.
5. Divide batter among liners, about 2/3 full; bake 18–20 minutes until a toothpick comes out clean.
6. Cool in pan 5 minutes, then transfer to a rack and cool completely.
7. Stir jam with lemon juice if using; core each cupcake center and fill with jam.
8. Beat butter until creamy; gradually beat in powdered sugar, vanilla, salt, and milk to fluffy.
9. Pipe or spread frosting on cupcakes; tint a portion red or leave white for contrast.
10. Add fangs, poke two bite marks, and drip red gel for a bloody effect; chill 10 minutes to set.
- Prep Time: 25 minutes
- Cook Time: 18–20 minutes